Favourite Family Roast

Nothing can beat a properly cooked, delicious and succulent roast chicken.

roast chicken


  • 1.8-2kg chicken
  • 2 garlic cloves, bashed
  • 2 bay leaves
  • 50g butter, softened
  • juice of 1 lemon

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  1. Heat oven to 220.
  2. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity.
  3. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken.
  4. Season inside and out, then cook the chicken for 20 mins.
  5. Turn the oven down to 190 °C and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife.
  6. Leave to rest for 15 mins before carving.

Serves 4